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36 results for blends.

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Keyword    blends

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Characterization and Potential Application of Blend of Passion Fruit Peel with Rice Flour in an Extruded Product for Fiber Enhancement
by Valeria França de Souza, Jose Luis Ramirez Ascheri and Diego Palmiro Ramirez Ascheri
Journal of Food and Nutrition Research. 2019, 7(7), 522-529. DOI: 10.12691/jfnr-7-7-6
Pub. Date: July 18, 2019Views: 13824Downloads: 16428
dietary fiber functional properties by-product extrusion-cooking blends cookies
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The Characterization of Poly n-Vinyl Pyrrolidone-Polyvinyl Acetate (PVP-PVAc) Copolymers and Blends by Nuclear Magnetic Resonance Spectroscopy, Fourier Transform Infrared Spectroscopy, and Elemental Analysis
by Ronald P. D’Amelia, Joseph Mancuso and William Nirode
Journal of Polymer and Biopolymer Physics Chemistry. 2019, 7(1), 1-9. DOI: 10.12691/jpbpc-7-1-1
Pub. Date: June 01, 2019Views: 41140Downloads: 42131
quantitative analysis Nuclear Magnetic Resonance elemental analysis Fourier Transform Infrared Spectroscopy n-vinyl pyrrolidone - vinyl acetate copolymer and blends
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In vitroAntioxidant Properties of Mango Powder Produced from Blends of Brokin and Julie Cultivars Fortified with Yellow Pea protein hydrolysate
by Israel Okpunyi Acham, Moses Terkula Ukeyima, Samuel Ahemen, Abraham Tartenger Girgih and Rotimi E. Aluko
American Journal of Food and Nutrition. 2018, 6(3), 60-66. DOI: 10.12691/ajfn-6-3-1
Pub. Date: June 14, 2018Views: 19411Downloads: 21297
Brokin mango powder Julie mango powder Yellow Pea protein hydrolysate in vitro antioxidant properties oxidative stress
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Nutritional and Functional Properties of Mushroom (Agaricus bisporus & Pleurotus ostreatus) and Their Blends with Maize Flour
by Jackson R.M. Ishara, Daniel N. Sila, Glaston M. Kenji and Ariel K. Buzera
American Journal of Food Science and Technology. 2018, 6(1), 33-41. DOI: 10.12691/ajfst-6-1-6
Pub. Date: January 11, 2018Views: 23053Downloads: 23392
food fortification mushroom maize flour nutritional and functional properties
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Quantitative Analysis of Copolymers and Blends of Polyvinyl Acetate (PVAc) Using Fourier Transform Infrared Spectroscopy (FTIR) and Elemental Analysis (EA)
by Ronald P. D’Amelia, Samantha Gentile, William F. Nirode and Ling Huang
World Journal of Chemical Education. 2016, 4(2), 25-31. DOI: 10.12691/wjce-4-2-1
Pub. Date: May 17, 2016Views: 74139Downloads: 70912Citations: 1
quantitative analysis elemental analysis Fourier Transform Infrared Spectroscopy undergraduate laboratory experiment hand-on learning Ethylene-vinyl acetate copolymer n-vinyl pyrrolidone - vinyl acetate copolymer and blends
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Quality Characteristics of Orange/Pineapple Fruit Juice Blends
by Ohwesiri Monday Akusu, David Barine Kiin-Kabari and Caroline Onyedikachi Ebere
American Journal of Food Science and Technology. 2016, 4(2), 43-47. DOI: 10.12691/ajfst-4-2-3
Pub. Date: February 27, 2016Views: 53460Downloads: 37775Citations: 1
orange pineapple fruit juice blends quality characteristics
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Low-KOH Co-carbonization of Sugarcane Bagasse and Coconut Shell Blends: Effects of Blending Ratio on Activated Carbon Properties
by Francis Ngoye, Ornellia Nargess Ozenga, Pradel Tonda-Mikiela, Rodrigue Safou Tchiama and Charly Mve Mfoumou
Journal of Materials Physics and Chemistry. 2026, 14(1), 22-31. DOI: 10.12691/jmpc-14-1-3
Pub. Date: August 26, 2026Views: 275Downloads: 654
Activated carbons Sugarcane bagasse Coconut Shell Co-Carbonization Low KOH Activation Methylene blue adsorption
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Proximate, Mineral and Sensory Properties of Cookies Produced from Cassava-bambara Groundnut Flour Blends
by Eke-Ejiofor J., Beleya E.A. and Allen J.E.
American Journal of Food Science and Technology. 2023, 11(1), 28-33. DOI: 10.12691/ajfst-11-1-5
Pub. Date: March 14, 2023Views: 5482Downloads: 7724
cookies wheat flour flour blends cassava bambara groundnut
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Dietary Fibre, In-vitro Starch Hydrolysis and Prediction of Glycaemic Indices of Plantain Amala Prepared from Composite Plantain Moringa Seed Flour Blends
by Wabali V.C and Jike-Wai O.
American Journal of Food and Nutrition. 2022, 10(3), 72-76. DOI: 10.12691/ajfn-10-3-2
Pub. Date: November 08, 2022Views: 5957Downloads: 8430
in vitro starch hydrolysis glycaemic index equilibrium concentration hydrolysis index Plantain Amala
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Effect of Different Fruit Blends on the Acidity of Saba senegalensis Pulp
by Yapi Elisée KOUAKOUA, Olivier Kouadio KOUADIO, Eliane Hadiowe GNAGNE, Aïssatou COULIBALY, Massogbè DIABATE and N’Guessan Georges AMANI
American Journal of Food Science and Technology. 2022, 10(3), 140-146. DOI: 10.12691/ajfst-10-3-6
Pub. Date: September 14, 2022Views: 5351Downloads: 6889
Saba senegalensis deacidification fruit pulp mixture sensory quality
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